Restaurant Management, Undergraduate Certificate
At the completion of this certificate, students will be able to develop a restaurant business plan, differentiate between the different styles of dining service; demonstrate appropriate food planning, production, execution and critique; describe the role of budget standards in planning and control; and determine front and back of the house design and equipment selection based on the menu.
Students who earn this certificate will gain more in-depth management and operational skills and a broader technical background necessary to be successful in today’s increasingly diverse food services industry.nbsp;
This non-degree certificate is useful to individuals who are employed in the restaurant industry and are looking to gain knowledge that will aid in professional development in their current workplace.
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University Requirements Accordion Open
To receive an undergraduate certificate (at least 15 units) at Northern Arizona University, you must complete a planned group of courses from one or more subject matter areas with a cumulative grade point average of at least 2.0.
Please be aware that federal financial aid is not available for some certificates, if the certificate is pursued and completed as a stand-alone certificate (i.e., not completed concurrently with a degree program). See the "Details" tab for additional information.
Overview Accordion Closed
In addition to University Requirements:
- Complete individual plan requirements.
Please note that you may be able to use some courses to meet more than one requirement. Contact your advisor for details.
|Minimum Units for Completion||15|
|Highest Mathematics Required||MAT 114|
Student Learning Outcomes
Students will be able to:
- Demonstrate an understanding of the various components of systematic restaurant management.
- Describe the role of the menu as the foundation for control in a restaurant operation.
- Differentiate between the various styles of dining service.
- Describe the role of budget standards in planning and control and apply cost-volume-profit analysis to food and beverage operations
- Analyze the potential return on investment associated with implementing restaurant revenue management strategies.
- Develop the service techniques, food and beverage knowledge, and management skills required for a successful restaurant career.
- Develop a business plan and operational procedures for a restaurant operation.
- Demonstrate appropriate food planning, production, execution, and critique.
- Determine front and back of the house design and equipment selection based on the menu.
Details Accordion Closed
Take the following 15 units with a Grade of "C" or better in each course:
Select from the following (6 units):
To complete this certificate you must be a declared Hotel and Restaurant Management Major.
This certificate may only be pursued and completed concurrently with a degree program. This certificate is not available as a stand-alone certificate.
Be aware that some courses may have prerequisites that you must also take. For prerequisite information click on the course or see your advisor.